Pumpkins galore!

Halloween is finally upon us! What better way to celebrate it than with a plethora of pumpkin recipes? Caradonna Farm and Madura Farm have a colorful array of pumpkins and other squash in all shapes, sizes, and flavors. To get you started off just right, you can purée a farm-fresh pumpkin and then use that in dozens of delicious recipes. If you’re looking for a sweet autumnal snack, try making some pumpkin maple cornbread with maple syrup from Maplebrook Farm or pumpkin rugelach with shallots from Madura Farm or Stoneberry Farm and olive oil from Arlotta Food Studio. For dinner, you can pick up delicious peanuts from Great Joy Family Farm for this spicy peanut and pumpkin soup or use jalapeños from Caradonna Farm in some coconut curry chickpeas with pumpkin and lime. When you’re ready for a tried and true fall dessert, you can dig into some brandied pumpkin pie.

Now, if you want something to balance out all that pumpkin, look no further than the Brussels sprouts at Caradonna Farm. I’ll often roast them with salt, pepper, and olive oil for a quick and easy side dish, but you can also serve them with pickled shallots and labneh for a flavorful twist. You can also serve them with kale from Stoneberry Farm with honey balsamic dressing, crisp them with brown butter and gnocchi from La Trafila, or roast them with sheet-pan coriander chicken from R&M Farm.

This week, we’re excited to welcome Grumpy Dumplings to IFM, so be sure to stop by their tent and try some fantastic Thai dumplings! Salsa Wallito will also be joining us again alongside Newlight Breadworks. You can always pick up a crêpe or torte from chef Thierry at Escargot Voyageur, a homemade bagel from DoughCo, and so much more! 

Peter Calo will be performing starting at 10:30, so be sure to come early.

See you at the Market!